Looking for an easy and flavorful side dish that pairs perfectly with almost any meal? These oven roasted potatoes and carrots are crispy on the outside, tender on the inside, and packed with delicious savory flavor. Made with simple ingredients and roasted to perfection, this comforting recipe is perfect for busy weeknights, holiday dinners, or meal prep throughout the week.
Roasting vegetables brings out their natural sweetness while creating golden caramelized edges that make every bite irresistible. The combination of hearty potatoes and sweet carrots creates the perfect balance of texture and flavor. Whether you serve them alongside roasted chicken, steak, pork chops, or enjoy them on their own, this roasted potatoes and carrots recipe is guaranteed to become a family favorite.
Why You’ll Love This Recipe
This oven roasted potatoes and carrots recipe is:
- Easy to make with simple pantry ingredients
- Perfect for meal prep
- Crispy, flavorful, and comforting
- Great for holidays or weeknight dinners
- Naturally budget-friendly
The seasoning blend gives these vegetables a rich savory flavor while the oven creates crispy roasted edges. You can easily customize the recipe by adding garlic, onions, rosemary, thyme, or parmesan cheese for extra flavor.
Ingredients
- Potatoes
- Carrots
- Olive oil
- Italian Seasoning
- Seasoning Salt
How to Make Roasted Potatoes and Carrots
Start by preheating your oven to 425°F. Wash and peel the carrots if desired, then cut both the potatoes and carrots into evenly sized pieces so they cook evenly.
Place the vegetables into a large mixing bowl and drizzle with olive oil. Add in the seasoning and toss everything together until the vegetables are evenly coated.
Spread the potatoes and carrots onto a large baking sheet in a single layer. Roast for 35–45 minutes, stirring halfway through cooking, until the vegetables are golden brown and fork tender.
Remove from the oven and garnish with fresh parsley before serving.
Tips for the Best Roasted Vegetables
For the crispiest roasted potatoes and carrots:
- Don’t overcrowd the pan
- Use high heat
- Cut vegetables into similar sizes
- Stir halfway through roasting
- Use enough oil to coat evenly
You can also add fresh rosemary or thyme for even more flavor. If you enjoy garlic roasted vegetables, try adding fresh minced garlic during the last 10 minutes of cooking.
What to Serve with Roasted Potatoes and Carrots
These roasted vegetables pair wonderfully with roasted chicken, grilled steak, pork chops, meatloaf, or even holiday turkey dinners. They also make a delicious addition to meal prep bowls and hearty homemade comfort meals.
Frequently Asked Questions
Can I make roasted potatoes and carrots ahead of time?
Yes! Store in an airtight container in the refrigerator for up to 4 days.
What potatoes work best for roasting?
Yukon Gold potatoes and Russet potatoes work wonderfully because they become crispy outside and fluffy inside.
Can I add other vegetables?
Absolutely. Onions, broccoli, Brussels sprouts, and sweet potatoes all roast beautifully with this recipe.
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Oven Roasted Potatoes & Carrots
Ingredients
Method
- Preheat oven to 425°F.
- Cut potatoes and carrots into chunks.
- Toss potatoes and carrots with olive oil and then Italian seasoning and seasoning salt.
- Place on a large pan or baking dish in a single layer and roast 40-50 minutes or until tender.
